Chocolate chip cookie dough cheese cake bars
- Number of Servings: 24
Ingredients
1 ½ cups graham cracker crumbs5 tablespoons unsalted butter, meltedChocolate Chip Cookie Dough:5 tablespoons unsalted butter, room temperature⅓ cup packed light brown sugar3 tablespoons granulated sugar¼ teaspoon salt1 teaspoon pure vanilla extract¾ cup flour1 cup chocolate chipsFor the Cheesecake Filling:10 ounces cream cheese, room temperature¼ cup sugar1 large egg, room temperature1 teaspoon pure vanilla extract
1. 1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. 2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. 3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. 4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user MELANTHONY.
2. 2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. 3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. 4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user MELANTHONY.
Nutritional Info Amount Per Serving
- Calories: 181.1
- Total Fat: 10.0 g
- Cholesterol: 28.7 mg
- Sodium: 166.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.7 g
- Protein: 4.5 g
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